Moroccan Curry

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, chopped)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Ground cumin (2 teaspoons)
• Ground coriander (2 teaspoons)
• Ground turmeric (1 teaspoon)
• Ground cinnamon (1 teaspoon)
• Cayenne pepper (1/2 teaspoon (adjust to taste))
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Vegetable broth (4 cups)
• Canned diced tomatoes (1 (14.5-ounce) can)
• Chickpeas (1 (15-ounce) can, drained and rinsed)
• Carrots (2, sliced)
• Potatoes (2, diced)
• Bell peppers (2, diced (any color))
• Protein of your choice (chicken, tofu, or shrimp) (1 pound, cooked and cubed)
• Fresh cilantro (1/4 cup, chopped)
• Lemon juice (2 tablespoons)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Incorporate the ground cumin, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper, stirring well to coat the onions and spices evenly.
5. Pour in the vegetable broth and the canned diced tomatoes, bringing the mixture to a gentle simmer.
6. Add the sliced carrots, diced potatoes, diced bell peppers, and drained chickpeas, stirring to combine all ingredients.
7. Cover the pot and allow the curry to simmer for 30 minutes, or until the vegetables are tender.
8. Introduce the cooked and cubed protein of your choice (chicken, tofu, or shrimp) to the pot, stirring gently to incorporate.
9. Simmer for an additional 5 minutes to heat the protein through.
10. Remove from heat and stir in the chopped fresh cilantro and lemon juice for a burst of freshness.
11. Serve the Moroccan curry hot with steamed rice, couscous, or warm naan bread.